Hopping On The Other Side

When I finish my tasks early, I get to hop on the other side of the kitchen, where they butcher whole animals for roasting or braising the next day. Butchering is pretty fun. I learned a lot about animal anatomy and which parts works best for specific cooking methods!

Chez Panisse gets their animals whole. They get the chicken with head and feet on! They make really good stocks and sauces!
Some parts are turned into Proscuitto and Pancetta. The Prosciutto Shed is another one of my favorite spots in the restaurant. It just smells so good!